Creamy Porcini Mushroom Soup
Don’t pour off the water the mushrooms boiled in — that liquid is the soup. Porcini release more glutamic acid into a broth than any other woodland mushroom, so after 15 to 20 minutes of simmering you already have something a button mushroom simply cannot give you. Cut them small before they go into the pot: more cut surface, more flavor into the water.
From there it is a butter soup, and not shyly — 150 g is a stick and a third, and butter carries mushroom aroma better than oil ever will. Whisk the smetana (Eastern European full-fat sour cream, around 20% butterfat; use full-fat American sour cream or crème fraîche) together with the tablespoon of flour in a separate bowl before it goes anywhere near the pot. The flour stabilizes the protein so the dairy does not break into grains in the hot broth. Blend the finished soup smooth if you like, or blend only half and stir it back for something you can still chew. Grate the cheese over each bowl rather than into the pot, where it sinks in stringy clumps.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Carefully sort and rinse the porcini, then cut into small pieces. Boil in salted water until tender, reserving part of the cooking liquid for the soup base.
Finely chop the carrot and onion and sauté in butter until golden, then add the mushrooms and cook together for about 10 minutes more.
Transfer the mushroom-and-vegetable mixture into the mushroom broth, bring to a boil, and simmer over low heat for about 30 minutes.
Stir the flour into the sour cream, pour it in, season with salt, and cook a few minutes more until the soup thickens. Blend until smooth if desired.
Before serving, sprinkle each portion with grated cheese and let the soup rest briefly.
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